Oven Braised Chicken Breast with Potatoes and Carrots

I know chicken can be a little mundane but when you braise it in the oven and add a little color to it you will be surprised how much your family will love it.

4 bone in, skin on chicken breast
2 potatoes peeled and sliced thin
5 carrots peeled and roughly chopped
1 1/2 onions sliced thin
3 cloves garlic minced
2 cups chicken stock
1 cup flour
1 teaspoon cumin
1/2 teaspoon Moroccan 7 spice, Kabsah spice and Moroccan saffron. (You can use what ever spice your family likes, turmeric will add a yellow color)
Salt and pepper to taste

Season the chicken on both sides with salt and pepper. Dredge it in the flour being sure to shake off the excess. Heat a large heavy bottom skillet over medium high heat. Drizzle in some olive oil. Lay the floured chicken skin side down in the pan brown the chicken on all sides then remove and set aside. Add the onions and carrots to the pan season with salt and pepper. Let this cook for about five minutes. Add the garlic and the spices. Let this cook for another couple of minutes. Add in the potatoes. Let these cook for another five minutes. Pour in the chicken stock and bring to a boil. Reintroduce the chicken to the pan. Cover and place the pan into a 400 degree oven for 40 minutes or until the chicken is cooked through and he potatoes are tender. For more on this recipe or any others please email me at alesia.leach@gmail.com